- ⅓ cup juice from 2 to 3 limes
- 8 tablespoons olive oil
- 3 medium garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons brown sugar
- 1 jalapeno, seeds and ribs removed, minced
- 1 Tbsp southwestern chipotle seasoning (optional)
- 1½ tablespoons minced fresh cilantro leaves
- table salt and ground black pepper
- 3 boneless, skinless chicken breasts (about 1½ pounds), trimmed, pounded to ½-inch thickness (I did not do that this time)
- 1 large red onion, peeled and cut into ½-inch strips
- 1 large red bell pepper, quartered, stemmed, and seeded
- 1 large green bell pepper, quartered, stemmed, and seeded
- 8-12 (6-inch) flour tortillas
Brush both sides of the onion rounds and the peppers with some of marinade mixture; salt and pepper. Preheat gas grill for 15 minutes; scrape the grill grate clean with a grill brush. Leave one burner on high heat while turning the remaining burner(s) down to medium. Remove the chicken from the marinade and place it on the hotter side of the grill; discard the remaining marinade. Place the onions and peppers on the cooler side of the grill.
Cook the chicken until it’s well browned, 4 to 5 minutes; using tongs, flip the chicken and continue grilling until it’s no longer pink when cut into with a paring knife. Cook the peppers until spottily charred and crisp-tender, 8 to 10 minutes, turning once or twice as needed; cook the onions until tender and charred on both sides, 10 to 12 minutes, turning every 3 to 4 minutes.
Slice the bell peppers lengthwise into ¼-inch strips and place them in a bowl with the onions. Add 1/2 of the remaining marinade to the vegetables and toss well to combine.
Slice the chicken into ¼-inch strips and toss with the remaining reserved marinade in another bowl.